Saucy Grassfed Beef Ragu Pasta

Saucy Grassfed Beef Ragu Pasta

Saucy tomatoeyness, fat ribbons of pasta and nourishing grass fed beef or lamb –  a delicious ragu pasta meal.  Below I have steps for a beef ragu pasta with diced chuck steak, as well as a lamb variation.  I haven’t traditionally cooked lamb with pasta, but when I made a ragu pasta with leftover lamb shoulder a while back, it was really fabulous, but it’s great with either beef or lamb.

Ingredients

  • Olive oil
  • 1 pack Conscious Farmer grassfed diced chuck steak (approx. 750g)
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 1 brown onion, diced
  • 3 cloves garlic, finely chopped
  • 1 cup red wine
  • 1 1/2 cups beef stock
  • 800g tinned tomatoes
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 1 sprig fresh rosemary
  • 8 sprigs fresh thyme
  • Salt and pepper
  • 500g pappardelle or tagliatelle pasta
  • Grated parmesan cheese and chopped parsley to serve

Place a large pot on the stovetop on medium high and add a drizzle of olive oil.  Add the chuck steak in batches, browning and then removing each aside into a bowl.

Reduce the heat to medium, add another drizzle of olive oil to the pot and add the diced onion, carrot and celery.  Cook, stirring occasionally until softened and browned.  Add the garlic and cook for 1-2 minutes.

Add the red wine, deglaze the bottom of the pan and reduce the wine slightly.

Return the browned chuck steak to the pot, along with the beef stock, tinned tomatoes, tomato paste, bay leaves, rosemary and thyme.  Bring to a simmer then reduce the heat, cover and cook on a slow simmer for 1 ½ – 2 hours or until the chuck steak is very tender.  You can remove the pieces of chuck and pull them into shreds or if you’re not fussy, leave them as pieces, but the longer you simmer the sauce the more the pieces will begin to break down of their own accord. If the sauce needs reducing, remove the lid and allow to reduce.  Season with salt and pepper to taste.

Once you’re happy with how soft the chuck steak in your ragu sauce is, bring another large pot of water to boil.  Add a decent pinch of salt and add the pappardelle pasta to cook.  Once cooked, add drained pasta to the ragu sauce and toss until the pasta is well coated in the sauce.

Serve in bowls topped with grated parmesan cheese and chopped parsley.

If you’d like to cook the most nourishing of ragu meals, using our chemical free, grass fed beef or lamb, you can find the appropriate cuts in our beef and lamb hampers here.